Indian Vegetarian Cookery Paperback – 1 Oct 1988
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A collection of recipes from all over India with full descriptions of the ingredients they contain --This text refers to an alternate Paperback edition.
From the Back Cover
'Not only does the book list and explain very clearly hundreds of excellent recipes collected from all over India but the author explains all the spices used in Indian vegetarian cookery, varietoes of rice and the basic ingredients used' - Time Out
This perenially popular collection contains a delicious range of recipes collected from all over the subcontinent of India. They reflect a traditional view in which the most simple daily acts - including preparation, cooking and eating - form part of the divine gift of life.
The creative use of foods and spices, and the wide variety of vegetable cooking techniques in Indian cuisine will allow you to choose a delightful, exconomical and well balanced menu for every day of the year. --This text refers to an alternate Paperback edition.
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Top Customer Reviews
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Pickles and Chutney
One recipe that I had read about was his Banana Curry - Kela Ki Kari, and we decided to give it a try during the week. It was easy to prepare, didn't require a list of unfamiliar ingredients, and we served it with shop-bought Naan, and Plain Pulau Rice, another deliciously easy recipe from this book. Jack Santa Maria has created simple yet very authentic recipes that are made in no time at all. The Semolina Cookies - Nan Khatai, have an incredibly rich and crumbly texture, and the cardamom flavouring made it impossible to stop at only one or two, when served with a nice cup of tea to round off the meal.
If you are looking for authentic delicious recipes, I can recommend this book which appeared on the OFM'S listing of the Top 50 Best Cookbooks of All Time.
I was given this book as a present the year it was published and the pages are cockled and stained, the corners dogeared, it's seen some hard use! Maybe I'm more careful of books even in the kitchen than I was as the callow youth I was then, and maybe now we all get back to the computer to source recipes, print out a recipe, spill stuff on it and throw it away. But I frequently still return to this book
There is no better introduction to cooking vegetarian food of any sort, let alone food that requires different ingredients and some different techniques (speaking as someone whose Mum and Dad were good cooks but never cooked an Indian meal in their lives) Clear, concise and above all encouraging and tempting this is a must have cookery book. If you only buy one book this year, this should be it
Most Recent Customer Reviews
This is a really beautiful little book. Some of the best recipes I'e ever cooked - you absolutely do not need to be a vegetarian to enjoy this food. Read morePublished 17 months ago by wilde
excellent straightforward recipes using easily found ingredientsPublished 19 months ago by reentrisk
I bought this paperback in the seventies and it has now fallen to bits. Imagine my delight to find it on Kindle for just a few pounds. Excellent recipes which are easy to follow.Published 21 months ago by Peggy
The original, the best. I used this in the 1970s and enjoyed not only the recipes but also the homespun wisdom. A balanced, yogic book, pure and simple.Published 21 months ago by Anonymous
My copy of this was bought 25 years ago and it has some good recipes for the time but there are no images of what the finished product should look like and we expect more from... Read morePublished on 28 Jun. 2013 by Purple
has a lovely interesting collection of recipes,the pakora and stuffed puris were my faves.but has recipes i,ve never seen in other cookbooks overall a nice selection well laid out.Published on 11 Dec. 2012 by m. dosa